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JulieGeorgiana wrote: »
I grate my butter/fats into the flour, then rub it in with fingertips to avoid overworking it. I find it makes a huge difference, and avoids crumbling.
Hope this tip helps, even if it was the Trex x
meritaten wrote: »
I always hand make pastry, but from what you posted I would say there was too much fat and not enough water.
I would use half the trex if you are also using butter - then instead of adding all the water in one go - add half and trickle in more water until it comes together. Then stop and chill the pastry for half hour.
~Chameleon~ wrote: »
Grating butter works fantastically when making puff pastry but is unnecessary for shortcrust (which is what I assume OP was making) it just just needs to be "fresh out of the fridge cold" and once rubbed in in and made into a dough is returned to the fridge to rest for 30 mins.
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